Hey Kerry, those are some nice looking carrots! And I think the froggy canisters in back of the carrots are rather cute too! By the way Kerr Bear, I've got a pretty tasty carrot soup recipe to share with you, in case you'd like to give it a try, and here it is...Carrot Soup2 tablespoons vegetable oil (or) olive oil 2 lbs. carrots, rinsed and chopped 2 medium potatoes, peeled and cut into chunks 1 medium onion, chopped 3 garlic cloves, chopped 3-(14.5 oz.) cans chicken broth 3/4 cup water 1 teaspoon chicken bouillon granules 1 tablespoon, plus 1-1/2 teaspoons ground cumin 3/4 teaspoon salt 1/4 teaspoon black pepperchopped fresh parsley, to garnish the soup (optional) Heat vegetable oil in a large pot over medium-high heat. Add the garlic, carrots, potatoes, and onion. Saute the vegetables for 5 minutes, to heighten flavors. Add the chicken broth, water, and bouillon granules. Bring to a boil, then reduce heat to a simmer. Cover the pot, and simmer the soup/vegetables for 25 minutes, or until the vegetables are tender. Pour the soup into a blender, and puree until smooth. (You will need to do this in several batches.) Return the puree'd soup to the pot. Add the cumin, salt, and pepper, and stir. Finish heating soup over a low heat, then serve. Garnish soup with chopped fresh parsley; if desired.Yield: 11 cups of soup
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Hey Kerry, those are some nice looking carrots! And I think the froggy canisters in back of the carrots are rather cute too!
By the way Kerr Bear, I've got a pretty tasty carrot soup recipe to share with you, in case you'd like to give it a try, and here it is...
Carrot Soup
2 tablespoons vegetable oil (or) olive oil
2 lbs. carrots, rinsed and chopped
2 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
3 garlic cloves, chopped
3-(14.5 oz.) cans chicken broth
3/4 cup water
1 teaspoon chicken bouillon granules
1 tablespoon, plus 1-1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
chopped fresh parsley, to garnish the soup (optional)
Heat vegetable oil in a large pot over medium-high heat.
Add the garlic, carrots, potatoes, and onion.
Saute the vegetables for 5 minutes, to heighten flavors.
Add the chicken broth, water, and bouillon granules.
Bring to a boil, then reduce heat to a simmer.
Cover the pot, and simmer the soup/vegetables for 25 minutes, or until the vegetables are tender.
Pour the soup into a blender, and puree until smooth.
(You will need to do this in several batches.)
Return the puree'd soup to the pot.
Add the cumin, salt, and pepper, and stir.
Finish heating soup over a low heat, then serve.
Garnish soup with chopped fresh parsley; if desired.
Yield: 11 cups of soup
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